Category Archives: Bakery

Two nutrients invigorating bakery products

Consumers are turning to functional foods to support their health and wellness, and digestive and immune health support are among the top fortified benefits they seek. For example, global food and beverage launches with digestive health-related claims grew 25% annually between 2012 and 2016, according to Innova Market Insights. Research by Global Data in 2015 also shows that improving immune… Read more »

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DLG Analyzes Versatile Turnkey Production Lines

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Working with turnkey lines is essential for the industrial manufacturing of baked goods. Versatility is a key feature, as the equipment lines must support the production of different ranges of baked goods, and formulation updates. Changing the product running on the line is a challenge regarding hygiene standards, the product standard and the consistency of the recipe itself, especially if… Read more »

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Boost bakery sales with back-to-school staples

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The first five weeks of the back-to-school period means an increase in sales for certain baked goods. Parents who stock up on lunchtime staples and snacks for their children buy more of a certain kind of treat in early autumn than any other time of year, including winter holidays. The Nielsen Company, an American data and research company, reports that… Read more »

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Princi, Starbucks’ first independent bakery, opens in Seattle

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There’s a new prince in the Starbucks empire, Princi, which opens Tuesday in Seattle as the coffee giant’s latest attempt to see if it can make bigger inroads into the lunch business. While this is the first standalone Princi bakery and cafe in the United States, there are three that are part of the Starbucks Roasteries in Seattle and Shanghai…. Read more »

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Remains of world’s oldest bread, baked 14,400 years ago, found in Jordan

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Archeologists have discovered the burnt remains of a flatbread baked 14,400 years ago, more than 4,000 years before the advent of agriculture. The findings, excavated in northeastern Jordan’s Black Desert, reveal the oldest direct evidence of bread. Twenty four bread-like discoveries were found at two fireplaces in a Natufian hunter-gatherer site known as Shubayqa 1. “The presence of hundreds of… Read more »

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New DSM enzyme to enable bakeries to reduce ascorbic acid in recipes

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Royal DSM, a Dutch science-based company, has launched BakeZyme AAA baking enzyme for cost-effective production of bread with ideal texture and volume. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. Ascorbic acid prices have fluctuated significantly since 2017 when new environmental policies in China forced many manufacturers to… Read more »

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Giving baked foods a nutritional punch

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beneoThere’s an entire spectrum of nutrients associated with sports nutrition. It’s impossible to pack them all into a single product and still deliver on taste. Identifying the product’s performance goal can help with nutrient selection. Managing blood sugar is one goal that can make workouts more effective and sustainable. “Alternative sweeteners are redefining the common approach of the sports nutrition… Read more »

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International Artisan Bakery Expo launched

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Business-to-business trade show and conference producer, Emerald Expositions, has announced the launch of the International Artisan Bakery Expo (IABE.) The event will stage alongside the International Pizza Expo, March 5-7, 2019 at the Las Vegas Convention Center. “For the first time in more than a decade, the artisan and retail bakers will have annual trade show focused on their unique businesses,” said Peter Lachapelle,… Read more »

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Fête du Pain

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For the first time ever, the United States sent a team of 24 bakers to participate in the Fête du Pain, an annual twelve-day bread festival in France that celebrates bread. In Paris, the Fête occurred in front of the Notre-Dame Cathedral and concluded on May 16. During the Fête du Pain, Messe des Boulangers, (Bakers’ Mass) took place inside… Read more »

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